I used a simple mayo-and-parmesan trick in my Air Fried Food lineup to make a parmesan-crusted chicken ready in under 15 minutes, and one unexpected coating secret is the key.
I’m always chasing fast dinners, and this Air Fryer Parmesan Crusted Chicken With Mayo stopped me in my tracks. I love how a smear of mayo and a shower of Parmesan cheese turn plain pieces into something insanely crunchy and juicy at the same time.
It feels like a secret shortcut that actually works and it comes together faster than you think. Sometimes I tell myself it’s a cheat, but really it’s just smart cooking.
If you’re into bold flavor with zero drama, this one will make you smile. Great pick for Air Fryer Recipes Chicken Breast lovers.
Ingredients
- Chicken breast is lean protein, fills you up, cooks fast, low in carbs.
- Mayo adds rich fat and moisture, helps coating stick, makes crust golden.
- Parmesan brings salty umami, lots of flavor, bit of protein and calcium.
- Panko crumbs give big crunch and light texture without getting heavy.
- Olive oil adds healthy fat and helps browning when sprayed or brushed.
- Garlic powder delivers savory punch without fuss, blends well with other spices.
- Lemon wedges add bright acid and lift flavors, a nice finishing touch.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, pounded thin or sliced into 4 cutlets
- 1/3 cup mayonnaise (mayo, regular or Greek)
- 1/2 cup grated Parmesan cheese, finely grated
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked or sweet, your choice)
- 1 teaspoon dried Italian seasoning or 1/2 tsp oregano plus 1/2 tsp basil
- 1/2 teaspoon kosher salt, more or less to taste
- 1/4 teaspoon freshly ground black pepper
- Olive oil spray or 1 to 2 teaspoons olive oil for misting
- Optional: lemon wedges for squeezing when serving
- Optional: 1 to 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Pat 1 lb boneless skinless chicken dry and pound or slice into 4 even cutlets about 1/2 inch thick, season lightly with a pinch of the 1/2 teaspoon kosher salt and a little black pepper.
2. In a small bowl stir together 1/3 cup mayonnaise and 1/2 teaspoon garlic powder plus 1/2 teaspoon onion powder and 1/2 teaspoon paprika, this makes a sticky flavorful binder.
3. In a second shallow bowl combine 1/2 cup finely grated Parmesan, 1/2 cup panko breadcrumbs, 1 teaspoon dried Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil), the remaining salt and the 1/4 teaspoon freshly ground black pepper.
4. Spread or brush the mayo mixture onto both sides of each cutlet, then press each piece firmly into the Parmesan-panko mixture so the crumbs adhere well, really press it on so you get a good crust.
5. Let the coated cutlets rest on a plate for 1 to 2 minutes so the coating sets, this helps keep it from falling off in the basket.
6. Preheat air fryer to 400°F for about 2 to 3 minutes (many models warm up fast). Lightly spray or brush the basket with olive oil, or use a perforated parchment liner if you prefer.
7. Arrange the cutlets in a single layer, not touching. Mist the tops with olive oil spray or drizzle 1 to 2 teaspoons olive oil over them. Cook at 400°F for 8 to 10 minutes total, flipping halfway at about 4 to 5 minutes and spraying again once after the flip so both sides crisp up.
8. Check doneness with an instant read thermometer, chicken should reach 165°F. If not there yet, add 1 to 2 more minutes, but watch carefully so the crust doesn’t burn.
9. Transfer to a plate and let rest 3 to 5 minutes so the juices settle. Serve with optional lemon wedges squeezed over the chicken and a sprinkle of 1 to 2 tablespoons chopped fresh parsley for color.
Equipment Needed
1. Cutting board and chef’s knife, for trimming and slicing the breasts
2. Meat mallet or heavy rolling pin (to pound chicken to about 1/2 inch)
3. Two shallow bowls or wide plates, one for the mayo binder and one for the Parmesan-panko mix
4. Measuring cups and measuring spoons, for mayo, cheese and spices
5. Small spoon or rubber spatula, to mix and spread the mayo mixture
6. Tongs or fork, to transfer cutlets without knocking off the coating
7. Air fryer with basket or tray, preheated to 400°F
8. Instant read thermometer, to check chicken reaches 165°F
9. Plate for resting the cooked cutlets, and paper towels if you want to blot excess oil
10. Olive oil spray or small pastry brush and a little bowl of olive oil, for misting the crust
FAQ
Air Fryer Parmesan Crusted Chicken With Mayo Recipe Substitutions and Variations
- Mayo: Greek yogurt (swap 1:1, tangier and lighter), sour cream (1:1, similar texture), or 1 egg + 1 tbsp olive oil (acts as a binder if you dont want mayo).
- Parmesan cheese: Pecorino Romano (sharper, use slightly less), Asiago (similar flavor), or nutritional yeast (vegan, add a bit more for cheesiness).
- Panko breadcrumbs: Crushed cornflakes (extra crisp), regular breadcrumbs (denser, will brown faster), crushed pretzels (salty crunch) or ground pork rinds (keto friendly).
- Olive oil spray: Melted butter (richer, helps browning), avocado oil spray (high smoke point), or any neutral cooking spray (works fine if you dont have olive oil).
Pro Tips
1) Get the pieces the same thickness so they cook even. If some are thicker they’ll still be raw while thinner ones dry out; a zip-top bag and a rolling pin or meat mallet fixes that fast.
2) Press the crumb mix on good and let the cutlets rest a couple minutes before cooking so the coating sticks. If you want extra flavor, toss the panko with a teaspoon of melted butter or a splash of olive oil first, it crisps up way nicer.
3) Don’t crowd the air fryer basket, one layer only. Also preheat the fryer and give the tops a light spray of oil after flipping so both sides brown without burning. Use an instant-read thermometer — 165°F is the safe point, no guessing.
4) Let the chicken rest a few minutes after cooking, then hit it with lemon and a sprinkle of parsley right before serving. The lemon brightens everything and resting keeps it juicy, trust me it makes a big difference.
Air Fryer Parmesan Crusted Chicken With Mayo Recipe
I used a simple mayo-and-parmesan trick in my Air Fried Food lineup to make a parmesan-crusted chicken ready in under 15 minutes, and one unexpected coating secret is the key.
4
servings
426
kcal
Equipment: 1. Cutting board and chef’s knife, for trimming and slicing the breasts
2. Meat mallet or heavy rolling pin (to pound chicken to about 1/2 inch)
3. Two shallow bowls or wide plates, one for the mayo binder and one for the Parmesan-panko mix
4. Measuring cups and measuring spoons, for mayo, cheese and spices
5. Small spoon or rubber spatula, to mix and spread the mayo mixture
6. Tongs or fork, to transfer cutlets without knocking off the coating
7. Air fryer with basket or tray, preheated to 400°F
8. Instant read thermometer, to check chicken reaches 165°F
9. Plate for resting the cooked cutlets, and paper towels if you want to blot excess oil
10. Olive oil spray or small pastry brush and a little bowl of olive oil, for misting the crust
Ingredients
-
1 lb boneless skinless chicken breasts, pounded thin or sliced into 4 cutlets
-
1/3 cup mayonnaise (mayo, regular or Greek)
-
1/2 cup grated Parmesan cheese, finely grated
-
1/2 cup panko breadcrumbs
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon paprika (smoked or sweet, your choice)
-
1 teaspoon dried Italian seasoning or 1/2 tsp oregano plus 1/2 tsp basil
-
1/2 teaspoon kosher salt, more or less to taste
-
1/4 teaspoon freshly ground black pepper
-
Olive oil spray or 1 to 2 teaspoons olive oil for misting
-
Optional: lemon wedges for squeezing when serving
-
Optional: 1 to 2 tablespoons chopped fresh parsley for garnish
Directions
- Pat 1 lb boneless skinless chicken dry and pound or slice into 4 even cutlets about 1/2 inch thick, season lightly with a pinch of the 1/2 teaspoon kosher salt and a little black pepper.
- In a small bowl stir together 1/3 cup mayonnaise and 1/2 teaspoon garlic powder plus 1/2 teaspoon onion powder and 1/2 teaspoon paprika, this makes a sticky flavorful binder.
- In a second shallow bowl combine 1/2 cup finely grated Parmesan, 1/2 cup panko breadcrumbs, 1 teaspoon dried Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil), the remaining salt and the 1/4 teaspoon freshly ground black pepper.
- Spread or brush the mayo mixture onto both sides of each cutlet, then press each piece firmly into the Parmesan-panko mixture so the crumbs adhere well, really press it on so you get a good crust.
- Let the coated cutlets rest on a plate for 1 to 2 minutes so the coating sets, this helps keep it from falling off in the basket.
- Preheat air fryer to 400°F for about 2 to 3 minutes (many models warm up fast). Lightly spray or brush the basket with olive oil, or use a perforated parchment liner if you prefer.
- Arrange the cutlets in a single layer, not touching. Mist the tops with olive oil spray or drizzle 1 to 2 teaspoons olive oil over them. Cook at 400°F for 8 to 10 minutes total, flipping halfway at about 4 to 5 minutes and spraying again once after the flip so both sides crisp up.
- Check doneness with an instant read thermometer, chicken should reach 165°F. If not there yet, add 1 to 2 more minutes, but watch carefully so the crust doesn’t burn.
- Transfer to a plate and let rest 3 to 5 minutes so the juices settle. Serve with optional lemon wedges squeezed over the chicken and a sprinkle of 1 to 2 tablespoons chopped fresh parsley for color.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 161g
- Total number of serves: 4
- Calories: 426kcal
- Fat: 22.8g
- Saturated Fat: 5.7g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 8.8g
- Cholesterol: 125mg
- Sodium: 445mg
- Potassium: 333mg
- Carbohydrates: 11.8g
- Fiber: 0.3g
- Sugar: 0.4g
- Protein: 40.7g
- Vitamin A: 152IU
- Vitamin C: 0.3mg
- Calcium: 161mg
- Iron: 1.4mg